Chocolate Amaretto Crunch Pie 1985

Submitted by andypandy

"This is an older recipe from Bon Appetite Magazine December 1985 issue."

 

• Ready In: 24hrs 25mins
• Ingredients: 12
• Yields: 10 inch tart pan
• Serves: 8

ingredients

• Crust

• 3⁄4 cup amaretti cookie, ground fine
• 2⁄3 cup chopped finely almonds
• 1⁄2 cup packed brown sugar
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄2 cup melted unsalted butter

• Filling

• 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped
• 2 large eggs, separated
• 3 tablespoons amaretto liqueur
• 2 tablespoons granulated sugar
• 1 cup whipping cream
• 2 teaspoons vanilla

directions

1. To make crust:

2. Preheat oven to 350°F Combine cookies almonds, sugar flour and salt in a processor, and while running pour in the melted butter just until all combined. This of course can also be done in a large bowl with a fork.
3. Press into a 10-inch tart pan with removable bottom.
4. Bake 15 minutes.
5. Cool crust completely.

6. To prepare filling:

7. Melt the chocolate in a large bowl over gently simmering water and stir until smooth. Remove from heat Beat in egg yolks, the mixture may bind at this point. Use a electric mixer to beat and unbind adding in the amaretto, and vanilla it will smooth out.
8. Beat egg whites with clean beaters adding a tablespoon white sugar until stiff peaks form. Gently fold in the whites into chocolate batter.
9. Beat now whipping cream with the final 1 tablespoon white sugar and beat until stiff.
10. Fold 1 and 1/2 cups whipped cream into the chocolate batter.
11. Spoon filling into the cooled pie crust, cover and refrigerate until serving at least 6 hours. This can be prepared one day ahead.
12. Upon serving take the remaining whipped cream and pipe over top if desired.
13. Serve with fresh strawberries as a garnish.